Potato Salad with Creamy Avocado Dressing

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Potato Salad with Creamy Avocado Dressing

Potato salad has been taken up a notch! With protein-packed beans and a creamy spicy dressing, this salad can be enjoyed for lunch, served at your next picnic, or as a side dish.
My Notes:
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Meal Type: Lunch, Salads, Sides
Special: Gluten-Free, Nut-Free, Seasonal (Hot Weather), Soy-Free
Tool: Blender, Food Processor, Oven
Ingredient: Avocado, Beans, Jalapenos, Potatoes
Servings: 6
Calories: 470kcal
Ingredients
For the salad:
  • 2 lbs baby potatoes cut into 2-inch pieces
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) garlic powder
  • salt & pepper to taste
  • 1 lb green beans trimmed & cut into 2-inch pieces
  • 1 19oz can(s) cannellini beans drained and rinsed
  • 1 lime cut into wedges, to serve
For the dressing:
  • 1 avocado
  • 1/2 cup(s) vegan mayonnaise (or sub plain vegan yogurt)
  • 1/2 cup(s) fresh dill
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) lime juice
  • 1 clove(s) garlic
  • 1 jalapeno stemmed and deseeded
  • salt & pepper to taste
Instructions
  • Heat oven to 425F (220C). Place the potatoes onto a baking sheet lined with parchment paper or lightly greased. Drizzle with 1 tablespoon of olive oil and season with garlic powder, salt and pepper. Bake for 25 minutes.
  • Meanwhile, make the dressing by adding the avocado flesh, vegan mayonnaise, dill, olive oil, lime juice, garlic and jalapeƱo into a blender or food processor, and blitzing to smooth. Season to taste with salt and pepper.
  • After 25 minutes of roasting, remove the potatoes from the oven, push the potatoes to one side of the tray and add the green beans. Drizzle the beans with the remaining olive oil then return the sheet to the oven and roast for a further 10 to 15 minutes, until the beans are tender and the potatoes are tender with pierced with a fork and golden.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans and toss with half of the dressing. Serve in the bowl with lime wedges and the remaining dressing on the side.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 470kcal | Carbohydrates: 52g | Protein: 10g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 319mg | Potassium: 1019mg | Fiber: 12g | Sugar: 4g | Vitamin A: 909IU | Vitamin C: 53mg | Calcium: 118mg | Iron: 5mg
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